1 pound shrimp (I used 31-40 count size) thawed & peeled

2 tablespoons butter

1 teaspoon flour

4-5 cloves garlic minced

1 tablespoon lemon juice + zest of 1 lemon

1 cup heavy/whipping cream

1/4 teaspoon Italian seasoning

1/2 cup freshly grated parmesan cheese

1 tablespoon fresh parsley chopped

Salt & pepper to taste

Prep the shrimp (run them under cool water if they’re frozen). You can remove the tails if you want. Pat them dry with a paper towel.

Melt the butter over medium-high heat in a large skillet. Stir in the flour and cook for about a minute.

Add the garlic and cook for 30 seconds.

Stir in the lemon juice + zest, cream, and Italian seasoning. Simmer for 2 minutes.

Add the shrimp and cook for around 5 minutes, stirring occasionally, or until they’re cooked through and the sauce has thickened up a bit (be careful not to overcook the shrimp). Reduce the heat a bit if it’s bubbling like crazy/thickening too fast.

Stir in the parmesan cheese and parsley, then take the skillet off the heat.

Season with salt & pepper as needed. Serve immediately.

Notes

I do NOT recommend subbing the cream for half-and-half or milk because there is a very good chance the lemon juice will curdle the sauce.

*adapted from https://www.saltandlavender.com/